Recently, I found myself confronted with the tragedy of a bread-less household. Nary a stray tortilla, bread-heel, or crust in sight, my traditional weekend breakfast sando seemed hopelessly ...

Add a small amount of the beaten eggs to the dough and mix until fully incorporated. Repeat with the remaining eggs, adding a ...

I believe in miracles. How else can you explain a process that turns just a few common ingredients - flour, milk, butter, salt and eggs - into a dough that puffs up when it cooks, leaving a large, ...

Paul Hollywood shows you how to turn delicate French pastry into a bold, savoury bite. These choux buns bake up golden, airy ...

Choux pastry is a pillar of the pastry world. Made out of a few pantry staples, this humble dough is the foundation of many sensational desserts. While you’ve surely seen it adorning bakery pastry ...

In French a small appetizer is sometimes called a petite bouchée, which means "little mouthful." These are made of a pastry filled with a savory mixture of ingredients. One of my favorite little ...

Host Duff Goldman with choux pastry buns as seen on Ace of Taste, Season 1. Food Network is bestowing another title upon Duff Goldman. After becoming known for his decadent desserts, the pastry chef ...

Note: Inspired by a recipe by Rose Levy Beranbaum in “The Pie and Pastry Bible.” For savory pâte à choux, omit the vanilla bean. 1. Heat the oven to 400 degrees, and place a rack in the center of the ...

When you crave an accompaniment to a bowl of soup or a simple salad, look no further than savory pastry puffs. No longer reserved for white-gloved tea parties, these puffs have an air of ...

When I was in high school in a suburb of Washington, D.C., my friend Debbie Weisz gave me a recipe for Passover rolls that she’d written on a three-by-five card. My mother and I were intrigued by the ...